Teriyaki Chicken

Prep Time
Cook Time
1h 10m
Ready In

"This recipe is about as close as you can get at your favorite Japanese restaurant, for Teriyaki Chicken. The preparation time doesn't include the time marinating in the refrigerator. I found this recipe on Pinterest and it's so good that I wanted to share it here."

Original recipe yields 6 servings


  • Serving Size: 1 (282.1 g)
  • Calories 329
  • Total Fat - 4.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 544.3 mg
  • Sodium - 2134.7 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 25.3 g
  • Protein - 42.2 g
  • Calcium - 32 mg
  • Iron - 5.8 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.1 mg

Step 1

Rinse chicken, and pat dry with paper towels.

Step 2

Place chicken cut side down in a 9x13 inch baking dish, sprayed with non-stick spray.

Step 3

In a medium mixing bowl combine sugar, soy sauce, grated ginger and garlic. Mix well and pour mixture over chicken. Cover, and refrigerate for at least 3 hours.

Step 4

Preheat oven to 350 degrees.

Step 5

Remove half of the liquid from the chicken.

Step 6

Bake chicken uncovered in a preheated oven for 1 hour, basting frequently. Test for doneness, making sure the juices run clear.

Tips & Variations

No special items needed.



I tripled this recipe and cooked it in the crock pot with all the marinade and it turned out delicious. This was shared with co-workers who all enjoyed it.

review by:
(28 Apr 2013)


Awesome chicken! When I cooked the chicken I used all the marinade and basted often. Drained the cooked marinade into small pan and thickened with cornstarch and a wee bit of cold water. I put this on the left over rice pilaf and it was yummy! Thanks Linda for another great recipe! Made for Billboard Recipe Tag.

review by:
(21 Mar 2013)